I may be behind the times a little bit with this one. I think the two ingredient, no ice cream maker, ice cream method has been around for quite a while. So long that I’m not even sure who originated it.

All you need to make the base is heavy whipping cream and a can of sweetened condensed milk. That’s it.

I do have an ice cream maker, but sometimes I just don’t want to get it out and dirty. With this method you mix together the ingredients and throw it in the freezer and forget about it. (Well not really forget about it. I mean, there is ice cream in your freezer.) It really couldn’t get any easier.

You start out with a can of sweetened condensed milk in a large bowl. If you want to add flavors or mix-ins to the ice cream this is where you add them. Just mix them in with the condensed milk.

Sometimes I’m in the mood for something over the top or a little fancy, but this time I stuck with simple. Dark chocolate chunks. You just really can’t go wrong with dark chocolate. And if you disagree with this statement, I don’t get you. I guess we can still be friends, but we’re probably going to have a difficult time connecting about the important things.

After getting you mix-ins and flavors all situated you need to whip the cream to stiff peaks in a separate bowl and then fold it into the condensed milk. Transfer to an airtight container and store in the freezer. It will take about 6 hours to freeze.

This is probably a dangerous recipe to know. A dangerously awesome recipe to know. And you should definitely make an ice cream float. Because the only thing better than ice cream is an ice cream float.

They make me think of my grandpa Joe. He always made them for us. I can still remember sitting in his big fluffy recliner eating ice cream floats on hot summer days. Makes me smile. Use cherry soda if you know what’s good for you.